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Pumpkin Oatmeal Cream Pies

Vanilla frosting is sandwiched between two chewy pumpkin oatmeal cookies to make the perfect spiced cookie for the fall season
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 18 cookies

Ingredients

For the cookies:

  • 1 2/3 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1 2/3 cup quick-cooking oats
  • 3/4 cup butter unsalted, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2/3 cup canned pumpkin puree
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract

For the filling:

  • 2 sticks butter unsalted, softened
  • 4 1/2 cups powdered sugar
  • 1/2 teaspoon salt
  • 1/4 cup heavy cream
  • 2 teaspoons pure vanilla extract

Instructions

For the cookies:

  • Preheat oven to 350 degrees. Prepare 2 to 3 baking sheets by lining with parchment paper or silicone liners. Set aside.
  • Add flour, baking powder, baking soda, salt, and spices to a large bowl and whisk together. Add oats and stir together.
  • In a bowl fitted for a stand mixer, cream butter until light and fluffy. Add sugars and beat until fluffy, about 2 minutes. Add pumpkin, egg yolk, and vanilla extract and mix until combined. Add flour mixture and mix until just combined.
  • Using a cookie scoop, scoop a ball of cookie dough and roll into a perfect ball. Place cookie balls on baking sheet about 2 inches apart. Using 2 fingers, flatten the cookie balls into flat circles.
  • Bake cookies in preheated oven for 9-10 minutes or until the edges of the cookies turn golden brown. Remove from oven and cool fro 5 minutes before transferring to wire racks to finish cooling. Assemble sandwiches with filling recipe below after cookies cool completely.

For the filling;

  • Add butter to a bowl fitted for a stand mixer. Beat until fluffy, about 3 minutes. Add powdered sugar and salt and turn mixer to low. Pour in heavy cream and vanilla extract while mixer is on low. Once all ingredients are combined, turn mixer to medium-high and beat for 2 minutes until light and fluffy.
  • Place frosting into a gallon-sized ziplock bag and seal shut. Cut off a corner of bag. Squeeze filling onto half of the cookies. Sandwich filling with the other cookies. Serve immediately or store for up to 3 days.

Notes

Recipe adapted from A Bajillian Recipes